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The Drunken Chef

Hey ya'll once again from the big dry ditch of Las Vegas. I had picked up some beautiful chix I wanted to deep fry but soon discovered I didn't have enough oil. Why not just drive down to the local grub store and buy it you ask? BECAUSE I WAS PISS DRUNK!! Alrighty then. I grab the bottle of Hornitos tequila and ready myself to begin the destruction. I fire up the cast iron dutch oven and just start throwing stuff in. Olive oil. Garilc. Julieanned shallot. Chix thighs. Gets a little blurry here but I somehow managed to debone the thighs without chopping off my leg but then all good cooks should be able to pull that off. The vast majority of experienced kitchen rats and riffraff cook much better after a bottle of wine or three. Those of you reading this keep that little kitchen tip in mind, especially when family from out of town is around. If the wife is chewing your ass the next day for your drunken lewd and lascivious behavior in the kitchen the previous night, then you know you must have made a helluva meal and did it right.

Continuing on, I soon missplaced my shot glass and decided to dispensed with it all together. Why should tequila have to go through a middleman anyway. Liquors quicker straight from the bottle. I discovered I had a stash of dried pequins from last season and bada bing bada boom in they went. Same with some forlorn looking button mushrooms. Whirring and stirring with a spoon in one hand and the bottle of firewater in the other, why not deglaze the pan with tequila? Excellent idea! Might as well get rid of the rest of the hab salsa I made the other day. In that goes, adios baby! Add some seasalt and cracked black pepper. Whir and stir. Taste. It tastes like burning. Nice.

Somehow during this culinary rampage I managed to take a few pics.

The beginning of the end...


I think this was chicken..


Stewing in its own juices, just like me..


I can't be sure but I think I ate it with tortilla's but who can say. This morning as I looked at the devastation in the Blues Kitchen I reckoned that were I to detonate a hundred pounds of C4
in the middle of it I would only cause about $21.47 worth of damage. Mrs. Blues was not amused but and well acquainted with my late night shenanigans. Ahhh marital bliss.

Now that I have started this thread, I call on all you THP drunks, sots, and gin blossomed heathens to keep it going. Pics are mandatory and it goes without saying that rule number one is...YOU MUST BE DRUNK WHEN COOKING!!

So get the divorce papers ready, get your favorite bottle of liquid stupid and get cookin' ya'll!

Cheers, TB.


Extreme Member
Looks fine to me ...
I see the cous cous, but what seasoning are you doing there? ...
I've only made Moroccan a few times, in a tagine, and all times involved preserved lemons and green olives ...
mmmm, harissa ...
Well done Nate.
I'll take that cous cous olive and asparagus.
I'd be even tempted to try the chicken even though I don't eat it much these days.
Looks goodern' hell to me senor.
Sam Adams, always a good choice and will go perfectly with this or this will go perfectly with them :)

Taters take the longest so,

Red taters


Cut in forths


Put on a foil lined cookie sheet, drizzle with EVOO and massage them a bit to get them coated.


Sprinkle with dried Oregano, Rosemary, Thyme and a bit of Kosher salt


And for the chili head in Ya a bit of smoked Jalapeño powder.


Into a 400 dF oven.


Next up, Pork Chops


But them taters have to cook a bit first

Just a little salt and pepper on these baby's and onto the grill, yeah it's the indoor grill cause I don't feel like going out and getting all hot and sweaty standing by a grill with no gas



Extreme Member
It is hot, man ... we just came back from the store ourselves!
PS - I love the red potatoes .., I think it's funny, I use "the other common herbs" in ours, dill and parsley ...

The Hot Pepper

I was close those 3 are in it... :D
Looks great!